Susanne’s posh seared loin of venison with sloe gin sauce is fit for royalty – or anyone partial to a nice G&T. Find out what else went on when Come Dine With Me went to Sheffield
1. Crush the juniper berries in a pestle and mortar and rub into the loin of venison. Place the loin onto a sheet of cling film and roll up tight like a sausage. Place in the fridge for at least an hour. Preheat the oven to 180°C/Gas 4.
2. Melt the butter in a small frying pan and fry the shallots gently for 3 minutes, stirring regularly. Add the white wine and cook until soft. Stir in the redcurrant jelly and whisk in the mustard. Stir in the gin and sloes, meat stock and a dash of cream. Season with black pepper to taste and bring to a simmer. Remove from the heat.
3. Remove the cling film from the venison. Heat an ovenproof, non-stick frying pan over a high heat. Add a little oil and sear the venison on all sides until browned. Place in the centre of the oven and cook for 5 minutes. Carefully remove - remember the pan handle will be very hot.
4. Put the venison on a warmed plate, cover with foil and leave to rest for 5 minutes. This will result in rare meat, if you prefer your venison cooked medium or well, roast in the oven for around 10 minutes instead.
5. Bring the sauce to a simmer stirring constantly. Slice the meat into steaks, arrange on serving plates and pour the sauce around the meat to serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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